Update on control of olive oil adulteration and misbranding in the United States

Firestone, David; Carson, Karen; Reina, Robert J

doi:10.1007/bf02542533

Cited by 32 publications

(17 citation statements)

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“…1 There is a strong economic incentive for adulteration with re®ned olive oil or other re®ned oils. Detection of this type of fraud is dif®cult using traditional analytical methods for edible oils if the oils are similar in fatty acid, sterol and tocopherol composition.…”

Section: Introductionmentioning

confidence: 99%

Effects of heating and bleaching on formation of stigmastadienes in olive oil

Gordon

Firman

2001

J Sci Food Agric

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Extra virgin olive oil was heated at various temperatures in the range 187±253°C. The stigmastadiene content was shown to increase linearly with time, and the energy of activation for sitosterol dehydration was calculated as 191.0 AE 9.0 kJ mol À1. The effect on stigmastadiene formation of bleaching extra virgin olive oil was studied using three bleaching earths at temperatures in the range 80±120°C. The earth that was most active for pigment removal was also most active for sitosterol dehydration. The bleaching earths had a major catalytic effect on stigmastadiene formation, with the activation energy for the dehydration of b-sitosterol being reduced to 70.8±80.6 kJ mol À1 in their presence. It was concluded that a common catalytic effect was exerted by all bleaching earths, but the number of active sites for sterol dehydration per unit surface area was greater for the Premiere bleaching earth than for the other bleaching earths, and this was the main cause of the greater catalytic activity of this earth.

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Section: Introductionmentioning

confidence: 99%

Effects of heating and bleaching on formation of stigmastadienes in olive oil

Gordon

Firman

2001

J Sci Food Agric

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“…While sometimes meeting with significant success, these methods (determination of fatty acid profiles by gas liquid chromatography [1], high pressure liquid chromatography [2] measurement of slip points and iodine values [3], stable carbon isotope ratio analysis [4], pyrolysis mass spectrometry [5] and chemiluminescence [6]) are time consuming, expensive and generally destroy the sample material. Spectroscopic techniques represent an alternative approach and have advantages in terms of speed and laboratory expense per test.…”

Section: Introductionmentioning

confidence: 99%

Geographical classification of olive oils by the application of CART and SVM to their FT‐IR

Caetano

Üstün

Hennessy

et al. 2007

Journal of Chemometrics

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This paper reports the application of Fourier-transform infrared (FT-IR) spectroscopy to the geographical classification of extra virgin olive oils. Two chemometrical techniques, classification and regression trees (CART) and support vector machines (SVM) based on the Gaussian kernel and the recently introduced Euclidean distance-based Pearson VII Universal Kernel (PUK), were applied to discriminate between Italian and non-Italian and between Ligurian and non-Ligurian olive oils. The PUK is applied in literature with success on regression problems. In this paper the mapping power of this universal kernel for classification was investigated. In this study it was observed that SVM performed better than CART. SVM based on the PUK provide models with a high selectivity and sensitivity (thus a better accuracy) as compared to those obtained using the Gaussian kernel. The wave numbers selected in the classification trees were interpreted demonstrating that the trees were chemically justified. This study also shows that FT-IR spectroscopy associated with SVM and CART can be used to correctly discriminate between various origins of olive oils, demonstrating that the combination of techniques might be a powerful tool for supporting the claimed origin of olive oils.

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“…Some olive cultivars produce oil with better flavor quality than others (1). Olive oil, which has been a staple delectable food in the Mediterranean area for thousands of years, has become more popular than ever in the United States (2), Canada, and other countries. The increase in olive oil consumption internationally is related to its recognized unique flavor and nutritional value.…”

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confidence: 99%

Flavor components of olive oil—A review

Kiritsakis

1998

J Americ Oil Chem Soc

268

199

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The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography-mass spectrometry in good-quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal, trans-2-hexenal, 1-hexanol, and 3-methylbutan-1-ol are the major volatile compounds of olive oil. Volatile flavor compounds are formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components octanal, nonanal, and 2-hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2-hexenol, 2-hexanol, and heptanol, characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good-quality olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor. JAOCS 75, 673-681 (1998).

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Update on control of olive oil adulteration and misbranding in the United States

Cited by 32 publications

References 1 publication

Effects of heating and bleaching on formation of stigmastadienes in olive oil

Effects of heating and bleaching on formation of stigmastadienes in olive oil

Geographical classification of olive oils by the application of CART and SVM to their FT‐IR

Flavor components of olive oil—A review

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